The sunny days of summer are the perfect opportunity to visit the many festivals offered on the island of Montreal. Beyond the thousands of orange cones decorating the city, there are small gourmet kiosks where visitors can taste cuisines from around the world.
One such kiosk, Saveur Soleil, present at the Festival international des nuits d’Afrique and Week-ends du monde (Jean-Drapeau Park), inspired this article. Here’s a little dive into Caribbean gastronomy.
Geographically Favored Origins
The Caribbean is located between the Caribbean Sea, the Gulf of Mexico, and the Atlantic Ocean. Its islands form an archipelago.
This paradise includes, among others, Cuba, Jamaica, Haiti, the Dominican Republic, Puerto Rico, the Bahamas, Antigua and Barbuda, Guadeloupe, Martinique, Dominica, Grenada, and Trinidad and Tobago.
In short, think endless beaches, dreamlike landscapes, and cocktails under the sun.
This multitude of islands explains why Caribbean cuisine is so diverse. Its origins are rooted in African, mixed, European, Asian, and even Amerindian traditions (the Carib people, who still live on the island of Dominica).
Its geographical location also explains why seafood holds a prominent place in Caribbean cuisine. Additionally, an exceptional variety of exotic fruits such as mango, pineapple, banana, and sweet potato are naturally incorporated into the dishes.
Listing all the dishes from each culture within this vast geographic area would be impossible. However, a few typical dishes stand out. Here’s a glimpse at the French Caribbean islands.
Typical Cuisine
Probably one of the most famous dishes of Caribbean cuisine, the accras de morue is a crispy fritter filled with a balanced mixture of cod, onions, chili peppers, and garlic. It can also be made with shrimp or vegetables. Served as an appetizer, it is usually accompanied by a dipping sauce. Fun fact: Zeste du monde traiteur offers these delicious bites in their cocktail menu!
Among the Caribbean culinary must-haves are smoked chicken, Christmas ham caramelized with pineapple, coconut flan, and banana fritters. One cannot overlook the dessert with a poetic name: tourment d’amour.
A specialty of the Îles Saintes, this small round cake consists of a shortcrust base topped with coconut jam. Variants exist with guava or pineapple jam, depending on taste. It is finished with a flavored sponge cake. Delicious!
Rum, produced from sugarcane distillation, is the emblematic spirit of the Caribbean. It comes in many flavors depending on its place of production. Many cocktails feature this liquor, including punch, Cuba Libre (rum and cola), daiquiri, mojito, and the ever-popular piña colada. Not to forget the ti-punch (rum and lime), perfect as an aperitif alongside the accras!
Surprising Talents
For several years, Caribbean chefs have been making their mark internationally. Here are a few examples:
Louis-Philippe Vigilant, Chef
Originally from Martinique, Louis-Philippe Vigilant leads the kitchen at Loiseau des Ducs in Dijon, France. He trained in some of France’s top kitchens and was later recruited by Relais Bernard Loiseau, where he worked for four years. He is the first chef of Caribbean origin to earn a Michelin star.
Fabienne Youyoutte, Artisan Ice Cream Maker, Pastry Chef, Chocolatier
She first gained recognition for her artisanal ice creams highlighting local Guadeloupean flavors, showcasing rare or nearly forgotten tastes. She then expanded her range to include pastries that earned her widespread acclaim. In 2019, she was named France’s Best Artisan. If you visit Pointe-à-Pitre in Guadeloupe, don’t miss her boutique Désirs du Palais, or check out her very appetizing Instagram.
Naomi Martino, Chocolatier
Staying in the realm of sweets, chocolatier Naomi Martino is based in Capesterre-Belle-Eau, Guadeloupe. Named the rising star of chocolate at the Paris International Salon in 2013, she works with rare cocoa from her native island. Her mission is to promote local products; she currently runs the only company on the island that masters the transformation of cocoa beans into fine chocolate. She also aims to rebuild the cocoa industry in Guadeloupe.
Many other Caribbean chefs are making their mark with their talents, including Marcel Ravin, born in Martinique and Michelin-starred chef at Blue Bay in Monte-Carlo; Ruddy Colmar, chef at Widdy’s in Saint-François, Guadeloupe; and Nathanaël Ducteil, from Martinique and chef at the French Coco Hotel in Trinité. They all share a passion for flavors, promoting Caribbean local products and exploring global gastronomy.
An noumenn!
